A specialty of Antoines in New Orleans, with minor changes by Graham Kerr
Recipe courtesy of Graham Kerr
Save Recipe Print
4 hr 10 min
4 hr 5 min
5 min
2 servings



Place flour in bowl and add egg and egg yolk. Whisk in milk. Beat until it is a thin cream and set aside for 4 hours.

Melt jelly over low heat. Mix port and gelatin in a separate bowl and add to jelly. Remove from heat and cool.

Melt butter in crepe pan on medium-high heat and add this to the pancake batter. Whisk thoroughly. Pour a thin layer of batter into pan and let cook until top layer becomes waxy. When pancake is lightly browned on bottom, flip it to cook other side. Transfer to a warm plate, second cooked side up, and repeat with remaining batter. Top crepes with 1 tablespoon of jelly filling. Roll up and dust with powdered sugar.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:



Recipe courtesy of Alton Brown

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Creme de la Crepe

Recipe courtesy of Food Network Kitchen

Apricot Gelee

Recipe courtesy of Gale Gand


Recipe courtesy of Anne Burrell


Recipe courtesy of Bobby Flay

Tomato with Fresh Tuna, Herbs, and Lemon Gelee

Recipe courtesy of John Eden

Stone Crab Salad with Spicy Greens and Tomato Gelee

Recipe courtesy of L'Escalier Restaurant at the Breakers Hotel

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.